Description
Arroz Con Pollo Y Camarones is a flavorful and cheesy chicken, shrimp, and rice dish featuring tender strips of chicken breast, succulent shrimp, and a creamy queso blanco cheese sauce. Aromatic jasmine rice is toasted with onions and garlic, then simmered in enchilada sauce and chicken bouillon, creating a savory base that pairs perfectly with the spiced protein and rich cheese topping. Ideal for a satisfying main course that brings together vibrant Mexican-inspired flavors.
Ingredients
Scale
For The Rice
- 2 cups long grain white rice (Jasmine recommended)
- 2 tbsp cooking oil (Avocado oil preferred)
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
- 1 tbsp chicken bouillon
- 1 packet sazon seasoning
- 19 oz can of red enchilada sauce
- 4 cups water
For The Chicken And Shrimp
- 1 lb boneless skinless chicken breasts, cut into thin strips
- 1 lb raw, peeled, deveined, tail off large shrimp
- 1 tbsp cooking oil
- 2 tbsp butter
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 packet sazon seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
For The Cheese Sauce
- 16 oz queso blanco Velveeta or any white American cheese
- 12 oz can evaporated milk
- 7 oz can diced chilies
- 8 oz grated pepper jack cheese
Instructions
- Prepare the Rice: In a skillet over medium/high heat, toast the rice, diced onion, and minced garlic in the avocado oil, stirring continuously for 5-6 minutes until fragrant and slightly golden. Stir in the sazon seasoning, chicken bouillon, red enchilada sauce, and water. Bring the mixture to a boil, then cover with a lid and reduce the heat to a low simmer. Cook undisturbed for 15 minutes, ensuring the heat is very low to prevent burning. Remove from heat and let it sit covered for an additional 15 minutes without stirring. Finally, gently stir the rice to fluff it and ensure it is perfectly cooked.
- Make the Cheese Sauce: In a saucepan over low to medium heat, combine the queso blanco Velveeta, evaporated milk, diced chilies, and grated pepper jack cheese. Stir constantly until all the cheese has melted and the sauce is smooth. Remove from heat and allow it to thicken for a few minutes before serving.
- Cook the Chicken: Heat 1 tablespoon of cooking oil and 1 tablespoon of butter in a skillet over medium/high heat. Add the chicken strips, seasoned with garlic powder, onion powder, chili powder, cumin, sazon seasoning, salt, and pepper. Cook and stir constantly for about 4-5 minutes until the chicken is thoroughly cooked through. Remove from skillet and set aside.
- Cook the Shrimp: In the same skillet, add the remaining 1 tablespoon of butter. Add the peeled and deveined shrimp and cook for about 2 minutes per side until pink and opaque. Be careful not to overcook the shrimp to maintain tenderness.
- Assemble and Serve: Plate a portion of the cooked rice, top with the cooked chicken and shrimp, then generously drizzle the cheese sauce over everything. Optionally, warm up tortillas to create stuffed wraps with the mixture. Serve immediately and enjoy your cheesy chicken, shrimp, and rice feast!
Notes
- For extra flavor, you can marinate the chicken with the spices and some lime juice for 15 minutes before cooking.
- Use gluten-free sazon seasoning and bouillon if you need to keep the recipe gluten free.
- Adjust the heat level by adding extra chili powder or fresh chopped peppers if desired.
- The cheese sauce thickens as it cools; reheat gently if needed before serving.
- Serve with a side of warm tortillas or fresh salad for a balanced meal.
Nutrition
- Serving Size: 1 cup serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
